1. Preheat the oven to 350°F and lightly butter a well-seasoned, 10-inch cast iron skillet.
2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs and vanilla until creamy and lightened in color, about 3 more minutes.
3. Mix the flour, baking soda, and salt in a bowl and then gradually add the mixture to the wet ingredients.
4. Stir in the chocolate chips and dried cherries. Spread the dough evenly in the prepared skillet and then place in the preheated oven.
5. Bake for 20-25 minutes, or until golden on top and around the edges. Resist the urge to overbake this – a little gooeyness is a good thing.
6. Sprinkle with flaky sea salt while still warm. Serve while warm and top with ice cream, cherries, a drizzle of chocolate syrup, or whatever else you prefer.

To Make This on a Grill: 

1. I’ve actually made this cookie on an outdoor gas grill – when it’s really scorching hot outside in the summer and I don’t want to turn on my oven, the grill is a great alternative.
2. Preheat the grill to roughly 350°F. I found that it worked best to have only one of my two grill burners turned on for this. I kept the skillet over the cooler side of the grill the entire time. This ensured that the bottom didn’t burn and that the heat evenly circulated the skillet the whole time. The resulting cookie was chewy and crispy around the edges, golden brown all over the top, and slightly melty and gooey in the center. I also babysat my cookie the whole time, checking on it every 6-8 minutes or so.